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Raspberry Danish Pastry
Created by: Howcan Team
Ingredients
- 1 package of puff pastry dough
- 1 cup of fresh raspberries
- 1/4 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of lemon juice
- 1 egg, beaten
- 1/2 cup of powdered sugar
- 1-2 tablespoons of milk
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together 1 cup of fresh raspberries, 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Set aside.
- Roll out the puff pastry dough on a lightly floured surface and cut it into 12 equal squares.
- Place a spoonful of the raspberry filling in the center of each pastry square.
- Fold the corners of each square towards the center, slightly overlapping them to create a pinwheel shape. Press the edges to seal.
- Brush the pastries with the beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
- While the pastries are baking, prepare the glaze by mixing 1/2 cup of powdered sugar with 1-2 tablespoons of milk until smooth.
- Once the pastries are done, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm pastries and serve. Enjoy your delicious raspberry Danish pastry!
The history of Danish pastry with a raspberry filling dates back to the 19th century when Austrian bakers brought their techniques to Denmark. The flaky, buttery pastry was perfected by Danish bakers, and the addition of raspberry filling added a sweet and tangy twist to the traditional treat. Today, this delectable pastry is enjoyed worldwide, with its origins rooted in Denmark. Notable Danish pastry chefs like Karen Volf and Claus Meyer have contributed to the popularity of this delightful treat. For the best version of this dish, head to Copenhagen, where bakeries like Lagkagehuset and Juno the Bakery are renowned for their exquisite raspberry-filled Danish pastries. The key to a perfect raspberry-filled Danish pastry lies in the balance of the buttery, flaky dough and the sweet-tart raspberry filling. Whether enjoyed for breakfast or as a dessert, this pastry is a true delight for the senses.
50 min
12
280 calories
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